BAPyessir6
Senior Cook
I've heard people use both terms when referring to Arborio, and it surprises me when I figure there would be a rather large difference between medium and short grain rice in general applications, or if you're kind of a food word snob like me and want to get it right. I always figured Arborio was a medium grain used for risotto, and the short kind for sushi/kimbap/bibimbap, (though I admittedly don't cook with Arborio rice much except for risotto). I was more wondering the grain type as I have very regimented and successful water ratios for all my different short/long/sticky rices, so I guess I might need a fourth ratio for medium.